Description
These Strawberry Cheesecake Stuffed Cookies combine a rich and creamy cheesecake center with juicy fresh strawberries, all wrapped in a soft, buttery cookie dough. Perfectly baked until golden, these delightful treats offer a luscious surprise with every bite, making them an irresistible dessert or snack.
Ingredients
Scale
Cheesecake Filling
- 4 oz cream cheese, softened
- 1/3 cup powdered sugar
Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup fresh strawberries, diced and patted dry
Instructions
- Prepare the Cheesecake Filling: In a small bowl, mix the softened cream cheese and powdered sugar until smooth and creamy. Using a teaspoon, drop mounds of the mixture onto a parchment-lined tray. Freeze these mounds for 30 minutes to firm up the filling.
- Prepare the Strawberries: Dice the fresh strawberries and gently pat them dry with a paper towel to remove excess moisture to prevent soggy dough.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, indicating proper incorporation of air.
- Add Egg and Vanilla: Add the egg and vanilla extract to the creamed mixture and mix until fully combined and smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt to distribute the leavening agents and dry components evenly.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently to combine. Then fold in the diced strawberries carefully to distribute without breaking them up too much.
- Assemble Cookies: Scoop about 2 tablespoons of cookie dough, flatten it slightly in your hand, then place one frozen cheesecake mound in the center. Carefully wrap the dough around the filling, sealing it completely to create stuffed dough balls.
- Chill Dough Balls: Place the stuffed dough balls on a tray and chill them in the refrigerator for 20 minutes to help maintain their shape during baking.
- Preheat Oven and Bake: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Arrange the chilled cookie dough balls on the sheet and bake for 12 to 14 minutes, or until the edges turn lightly golden.
- Cool and Serve: After baking, let the cookies cool on the tray for 5 minutes. Then transfer them to a wire rack to cool further. Serve the cookies warm or at room temperature to enjoy their creamy, fruity center.
Notes
- Freezing the cheesecake filling mounds is essential to prevent leakage during baking.
- Patting the strawberries dry helps keep the dough from becoming too wet or sticky.
- Chilling the stuffed dough balls helps the cookies retain their shape while baking.
- For best results, serve cookies slightly warm to enjoy the gooey cheesecake center.
